Christmas Creamy Egg Nog

Christmas Creamy Egg Nog

91 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    30 m
sal
Recipe by  sal

“This rich and creamy drink was especially designed for cold Christmas nights. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

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Directions

  1. In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

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Reviews (91)

Rate This Recipe
SHANNONMARIE
367

SHANNONMARIE

This is a great recipe but if you are scared of the bacteria here is a simple solution. I did my research and found that the bacteria lives more in the yolk and is not as likely to live in the white. Wisk the yolks and the condensed milk over a very low heat stirring constantly till it reaches 140-160 degrees. You must have the liquid of the milk in with the yolks or it will coagulate and produce scrabmled eggs. Keep stirring occasionally till cooled and follow the rest of the recipe. It takes a little longer but is just as good. I have 2 small children and I am pregnant so it worked for me.

Christy
72

Christy

Not nearly as thick as it should be. I grew up drinking egg nog that was so thick and fluffy - yet creamy (mmm!) - that you really don't "drink" it. The difference is that you don't put milk in the thick kind at all. Instead, subsitute a pint of whipping cream (whipped), and fold it in with the yolks, rum, & sugar, then carefully fold in the egg whites. It's sooo much better! (Note: If you go with the modified recipe, you use 6 eggs and not just 4).

SGM25
55

SGM25

Wow - I had to make egg nog from scratch this year since I was overseas for Christmas. But this recipe was perfect! Everyone loved it and I'll definitely be making it again. I added a little extra rum and found that really enhanced up the flavour. The left-overs kept well in the fridge too.

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